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Vegetable Tagine

  • 6servings
  • 50minutes
  • 282calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, chopped

  3. 1 green bell pepper, chopped

  4. 3 cloves garlic, chopped

  5. 3 carrots, chopped

  6. 2 sweet potatoes, chopped

  7. 1 eggplant, chopped

  8. 4 plum tomatoes, chopped

  9. 3 zucchini, chopped

  10. 1/2 cup raisins

  11. 3 (16 ounce) cans chicken broth

  12. 2 tablespoons lemon juice

  13. 1 tablespoon honey

  14. 1/4 teaspoon ground cumin

  15. 1/4 teaspoon ground coriander

  16. 1/4 teaspoon ground turmeric

  17. 1/4 teaspoon ground cinnamon

  18. 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained

  19. 1 teaspoon salt

  20. 1 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in the bottom of a large, heavy pot over medium-high heat . Cook and stir the onion, green bell pepper, and garlic in the oil until tender, about 5 minutes.

  2. Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the onion mixture. Stir in the chicken broth, lemon juice, honey, and season with cumin, coriander, turmeric, and cinnamon. Bring the stew to a boil over high heat, cover, and reduce the heat to medium-low, and simmer until the vegetables are tender, about 30 minutes.

  3. Pour the garbanzo beans into the stew and season with salt and pepper. Stir to combine and cook the soup for an additional 10 to 15 minutes.

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